Air Fryer Baked Potatoes
Ingredients (serves 2–4)
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2–4 russet potatoes (medium–large)
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1–2 tbsp olive oil
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½–1 tsp kosher salt
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Optional: black pepper, garlic powder
Instructions
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Prep the potatoes
Scrub potatoes clean and dry completely.
Poke each potato 4–6 times with a fork. -
Season
Rub potatoes with olive oil.
Sprinkle generously with salt (this makes the skin crispy). -
Air fry
Place potatoes in the air fryer basket (not stacked).
Cook at 400°F / 200°C for 35–45 minutes, flipping halfway. -
Check doneness
Knife should slide in easily.
Internal temp should be ~210°F / 99°C. -
Serve
Slice open, fluff the inside with a fork, add toppings.
Best Toppings
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Butter + sour cream
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Cheddar + bacon + chives
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Chili
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Greek yogurt + herbs
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Garlic butter + Parmesan
Q & A (Potato Problems Solved)
Q: Why russet potatoes?
A: High starch = fluffy inside and crispy skin. Yukon Golds are creamier but less “baked potato” vibes.
Q: Do I need to wrap them in foil?
A: Nope. Foil traps steam and kills the crispy skin.
Q: Why poke holes?
A: Lets steam escape so the potato doesn’t burst.
Q: Can I cook different sizes together?
A: Yes, but pull smaller ones early.
Q: How do I make the skin extra crispy?
A:
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Dry potatoes well
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Use enough oil
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Don’t overcrowd
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Finish with 2–3 extra minutes if needed
Q: Can I reheat baked potatoes in the air fryer?
A: Absolutely.
375°F / 190°C for 5–7 minutes — skins get crispy again.
Q: Can I meal-prep these?
A: Yes. Cook fully, cool, refrigerate up to 4 days. Reheat in air fryer.
Q: Can I do this with sweet potatoes?
A: Yep!
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Same method
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Cook 30–40 minutes depending on size